Delicious snacks for all occasions: as a pepper stuffed with vegetables

Bulgarian pepper - wonderful, graciousvegetable for all kinds of dishes. It is magnificent not only under tomato-sour cream sauce, with carrots and garlic, stuffed with stuffing from cereals with meat, but even stuffed with vegetable mixture. Such dishes belong to the national cuisines of the Bulgarians, Moldovans and Romanians, Ukrainians, i.e. those peoples on whose territory this culture grows.

Pepper sauerkraut with cabbage

If you do not know how you can stuff the peppervegetables, try this recipe. The dish perfectly fits any garnish. Well it is in itself, especially in winter, when there is a shortage of vitamins. You will need, first of all, the pepper itself - it is better large, fleshy, "plump", red or yellow, it looks more elegant on the table. Just try to make sure that there are no defects on the vegetables, rotting spots, etc. Naturally, before pepper is stuffed with vegetables, it must be prepared: wash and clean from the stem and seeds. To do this, it is necessary to carefully cut the upper part closer to the cuttings (do not throw out the pulp, go to work), cleanse the seeds or rinse again with hands or a knife. Then for the filling should be finely chopped ordinary white cabbage and grate carrot on a large grater. Products treat as they would prepare them for salting. The number of ingredients is taken arbitrarily, in this respect, pepper is stuffed with vegetables according to this recipe very easily. And, of course, take the garlic. Love cabbage more sently - put a lot of carrots, sharper - do not feel sorry for garlic.

With the marinade, proportions are already desirable. You will need: half a liter of sunflower oil (refined or not - at your discretion), vinegar, 9%, - one and a half glasses (or less - pick up a suitable option), sugar - 1 glass (200-250 g), but you can and a little more, the taste will be brighter, more saturated; salt - 5 tablespoons without a slide, water - half a liter. And, of course, spices: bay leaf, sweet pepper and hot pepper.

The pan is filled with water, oil is added,vinegar and other ingredients, and let everything boil. Start the pepper stuffed with vegetables, before dropping them into boiling marinade for 5 minutes together with pieces of pulp. Well mix cabbage with carrots and garlic. Pour the mixture of peppers, tightly fold them in a pan or bucket and fill with the same marinade. Then cover the container, put the lid on the lid. Let first a few days the billet stand at room temperature (sufficiently warm), then send it to a cool place. And then you can pack on cans, divide the marinade along them, close with capron lids. Keep the workpiece in the refrigerator, get it as needed. Such pepper, stuffed with vegetables, for the winter can be put in the cellar. There he can stand quite a while, for several months.

Cooking pepper in the oven

You can also bake such pepper stuffed withvegetables, in the oven. To do this, first, prepare a tomato-sour cream sauce. 2-3 onions, chop, fry in oil in a deep frying pan, pour in a glass of sour cream, salt, then put it down. Then add ketchup to taste. Now filling: cabbage finely chopped straw. Scald with boiling water, then squeeze.

For half a kilogram of cabbage you will need 3large carrots (grate on a grater) and 1 onion. Onions fry, put carrots in it, add salt, add spices: pepper fragrant and spicy, coriander, bay leaf, a little cluster of cloves. Pass through the garlick 4-5 cloves of garlic. Transfer the cabbage to the rest of the vegetables, mix the garlic and stew for 10 minutes. When the stuffing is ready, pour each pepper to it, lay it on a baking tray, pour the sauce and put in the oven, which should be preheated. Bake for about half an hour at a temperature of +180.

Sprinkle with greens before serving.

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